2 cup half and half
8 oz plain chevre
2 cloves garlic -- minced
3/4 cup coarsely chopped toasted
1 walnuts
1/3 cup finely chopped parsley
1 salt and freshly ground
1 pepper -- to taste
Directions
1. In a medium saucepan combine half-and-half, chevre, and garlic.
Heat, stirring until mixture is creamy and smooth. Bring to a boil.
2. Boil gently about 10 minutes to thicken sauce and reduce it to
about 2-1/4 cups. Stir occasionally at first, then frequently the
last few minutes to prevent scorching. 3. Remove from heat; stir in
walnuts and parsley. Season to taste with salt and pepper. Use
immediately or cool to room temperature and refrigerate or freeze
(see Timesaver Tip). 4. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or
frozen fettucine, or 12 ounces dried, following package directions.
Drain. Toss with sauce. Makes 2-1/4 cups (4 main-dish or 6 appetizer
servings). * Timesaver Tip: Sauce can be made up to 6 hours ahead,
covered and refrigerated, or it can be frozen. To freeze, spoon into
a freezer container, cover, label, and freeze at 0 degrees F up to 1
month. To serve, defrost sauce 12 to 18 minutes in microwave oven on
Defrost setting, stirring several times, or thaw in refrigerator 8 to
24 hours. Gently warm sauce in a saucepan, or in a microwave oven on
50% power until warmed through, 3 to 5 minutes, whisking vigorously
and frequently to bring sauce to a creamy consistency.
Recipe By : the California Culinary Academy
From: Date:
Servings: 4 servings
Chevre & Walnut Sauce Recipe brought to you by Recipe Ideas
Categories: Nut; Sauce
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into antiquity, in fact as far into history as early Egypt, and maybe further still. Interesting though that maybe, generally, these old cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into Roman times 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, entrees and dessert, a style of dining still practiced today. Additionally, he informs us how the ancient Romans made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like basil, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including parsley and basil. The introduction of these new foods and spices led to an outbreak in recipe publications, many of which are kept safe in private collections. By the advent of the 20th century, cookery books were greatly in demand mostly due to better eduction, people having more spare time and a general increase in wealth. The revolution that is television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chevre & Walnut Sauce recipe.
